Cornish Hens Milanese

Sep 10, 2008

Gremolata, a tasty blend of chopped fresh parsley, freshly grated lemon peel, and pungent garlic, is a popular way to finish a food dish in Italy. We also love gremolata scattered over steamed green beans or new potatoes.

In small bowl, combine 2 tablespoons parsley, oil, salt, and pepper. With fingertips, carefully separate skin from meat on each hen half; spread parsley mixture under skin. Place hens, skin side up, in large roasting pan (17-inches by 11 1/2-inches).

Roast hens, basting with drippings 3 times, until juices run clear when thickest part of thigh is pierced with tip of knife, about 50 minutes.

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